Friday, April 23, 2010

Man, to look around here, you'd think it was all cupcakes, sticky buns, and cheesecake. I mean, obviously there has been some of that, but I've been making healthy stuff, too. Just nothing really blog worthy. A ho-hum dish with daikon radish and an even more ho-hum eggplant affair. I won't bother you with the details. So I decided it was time to bring back an old standard that, shockingly, hasn't made it onto the blog yet.

I've always had kind of a love affair with breakfast burritos. Back in high school, when I was on the swim team, one particularly enterprising mother used to bring them for us after morning practice. And let me tell you, there is nothing better in this world than a big breakfast burrito filled with eggs and veggies and cheese after two hours of swimming before dawn. This one is a little different, because it's a crockpot filling to which I've added eggs so it would be breakfast acceptable. They're a little bit spicy, totally filling, and pack a pretty darn good nutritional punch, what with the eggs, barley and vegetables. A quick shaving of cheddar cheese never hurts, nor do your favorite burrito fixings: guacamole, salsa, sour cream. And the filling can be reheated easily so that for busy mornings, it's just to scramble a couple of eggs and roll 'em up.

Crockpot Breakfast BurritosAdapted from Cooking Light Slow Cooker

Place the following in a crockpot, give it all a stir, and set the pot on low. Cook for 4-5 hours (I usually go for 5).

I'm in a breakfast-for-dinner mood today and I think this recipe will be just the thing, along with some banana waffles for the kids. I'm thinking I'll sub quinoa or maybe brown rice for the pearl barley, since that's what I've got on hand. Thanks for the great recipe.

Has anyone tried this with dried black beans? I know doing so you would need to increase the liquid and the time, probably by double. Also, what is the serving size and do you have any nutritional information available?